Vegetable Stirfry

We were in the mood for something with rice and something with vegetables. I knew there were a few options and so I started pulling fresh veggies from my fridge. I chopped this and that and pretty soon my kitchen smelled like a Mongolian BBQ. Feel free to use whatever vegetables you have in your kitchen--snap peas, broccoli, red peppers, etc. Anything would be a great addition. The trick is to cook the vegetables in the order of their cooking time. (i.e. the potatoes and carrots take the longest to cook so start them first.)

Ingredients

3 cups whole grain rice, cooked

Olive oil

1 small potato, diced

1 large carrot, sliced thinly

1/4 onion, sliced

3 cloves garlic, minced

1/2 green pepper, sliced into strips

4 mushrooms, sliced

1 large chicken breast, sliced

Teriyaki sauce

Soy sauce

Cook rice.

Heat oil in a large skillet over medium high heat. Add in potato and carrot. Prepare garlic and onion and add to skillet. Slice peppers and add to skillet. Cook 10 minutes or until all vegetables are softened (especially potatoes). Add in chicken and cover. Stir and cook until chicken is no longer pink. Stir in mushrooms and approximately 1/4 cup teriyaki sauce.

Serve over rice and drizzle with soy sauce.